Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup liquorice powder
- 1/2 cup raspberry jam
Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs and vanilla extract, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, salt, and liquorice powder.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
7. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
8. Fill each indentation with a small spoonful of raspberry jam.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 180
Fat: 9g
Carbohydrates: 23g
Protein: 2g
Substitutions for ingredients:
- Liquorice powder can be substituted with anise extract or fennel seeds.
- Raspberry jam can be substituted with any other fruit jam or preserves.
Variations:
- Add chopped nuts or chocolate chips to the cookie dough for extra texture.
- Use different flavored jams or preserves to fill the cookie indentations.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming with the sugar to ensure a smooth mixture.
- Don't overmix the dough, as this can result in tough cookies.
- Use a small spoon or cookie scoop to make evenly sized dough balls.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
If the cookies become stale, you can refresh them by placing them in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter or serving tray and dust with powdered sugar for a festive touch.
Garnishes:
Garnish with fresh raspberries or a sprinkle of liquorice powder.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
These cookies are perfect on their own, but you could also serve them with a fruit salad or cheese plate.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
Food safety advice:
Make sure to use clean hands and utensils when preparing the dough and filling the cookies. Store the cookies in an airtight container to prevent contamination.
Food history:
Liquorice has been used for centuries for its medicinal properties and as a flavoring agent in food and beverages. Raspberry jam is a classic filling for cookies and pastries.
Flavor profiles:
These cookies have a sweet and slightly salty flavor from the liquorice powder, balanced by the tartness of the raspberry jam.
Serving suggestions:
Serve these cookies as a sweet treat for afternoon tea or as a dessert after dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A